Stuffed Zucchini

7-8 oz. package chicken flavored rice mix

salt

4 medium zucchini (about 2 1/4 lbs.)

1 small tomato, chopped

1/2 cup shredded Muenster cheese

Prepare rice according to directions.

In large saucepan, heat 6 cups of water and 1 1/2 teaspoon salt. Bring to boil.

Cut zucchini lengthwise; add to water and cook over medium heat until just tender-crisp.

Drain under cold running water for a few seconds.

Preheat oven to 375° F.

Using tip of teaspoon, scoop out and discard seeds from zucchini, leaving shells about 1/4" to 1/2" thick.

Arrange in a row in greased 13x9" baking dish.

Sprinkle lightly with salt.

Pile rice into zucchini; top each with some tomato and cheese.